1-packet soba noodles
6 cups water
1 bunch of watercress, rinsed very well
½ cup carrot cut into matchsticks
Shoyu
Sea salt
Sesame oil
¼ teaspoon fresh grated ginger
Scallions for garnish
Bring water to a boil on a medium flame.
Add the noodles to the boiling water and stir them immediately to prevent sticking. Cook at a quick boil for 6-7 minutes or until tender but still firm. Place the noodles in a strainer and rinse well under cold water.
Heat oil in a skillet, add carrot and a pinch of sea salt and saute 1-2 min. Add the watercress and saute 1min. Add cooked noodles and shoyu and saute. Add ginger juice and garnish with scallions.

1 ½ cups short or medium rice
1 ¼ -½ cup water per cup of grain
Pinch of salt per cup of grain
Rinse rice and soak for 6-8 hours. Place grains in a pressure cooker; add sea salt. Put lid on pressure cooker and bring up to pressure. Put a flame deflector under pot with a low flame and cook for 45-50 minutes. Let pressure come down and open rice up in a bowl.
¼ cup walnuts per cup of uncooked rice. Rinse walnuts in cold water, add to a cast iron skillet and roast until golden in color. Chop coarsely. When rice is cooked mix walnuts through.